Batter-Be-Good-To-Me Pancakes

Submitted by Halcyon Eve

"From TOH magazine. This recipe is chock-full of fruits and other healthy ingredients! I haven't had a chance to try it yet, but it looks like a great, healthy alternative to plain pancakes."

 

• Ready In: 45mins
• Ingredients: 17
• Yields: 10 pancakes
• Serves: 5

ingredients

• Strawberry Sauce

• 473.18 ml diced fresh strawberries
• 44.37 ml pure maple syrup
• 59.14 ml orange juice
• 14.79 ml cornstarch

• Pancakes

• nonstick cooking spray
• 315.37 ml all-purpose flour
• 157.80 ml oat bran
• 9.85 ml baking powder
• 4.92 ml baking soda
• 414.03 ml buttermilk
• 118.29 ml mashed ripe banana
• 29.58 ml butter, melted
• 1 large egg
• 14.79 ml pure maple syrup
• 2.46 ml vanilla
• 177.44 ml fresh blueberries
• 236.59 ml low-fat vanilla yogurt (I like Trader Joe's French Village nonfat vanilla yogurt)

directions

1. To make sauce, combine strawberries and maple syrup in a medium pan. Combine orange juice and cornstarch until smooth; add to strawberry mixture. Cook over medium-high heat, stirring constantly, until mixture bubbles and thickens, about 2 minutes. Remove from heat. May be served warm or cold.
2. To make pancakes, preheat griddle, coated with nonstick spray, to 325°F
3. Combine flour, oat bran, baking powder, and baking soda in a large mixing bowl; set aside.
4. Whisk together buttermilk, bananas, butter, egg, maple syrup, and vanilla in a medium mixing bowl. Add to dry ingredients and stir just until moistened--do not overmix. Fold in blueberries.
5. For each pancake, spoon about 1/2 cup batter onto griddle and spread to make a 4-inch circle. Cook until bottoms are lightly browned, then flip and cook other side until also lightly browned (about 5 minutes total for both sides).
6. To serve, top pancakes with generous dollops of strawberry sauce and yogurt.